Erythritol exposure on mouse microglial cells and its effect on inflammatory genes
Molloy Faculty Mentor
Mary Kusenda
Presenter Major
Pre med Biology
Presentation Type
Poster
Location
Wilbur 2nd Floor Corridor, Wilbur Arts Building, Molloy University
Start Date
1-5-2026 10:30 AM
End Date
1-5-2026 11:15 AM
Description (Abstract)
Artificial sweeteners are widely consumed as low-calorie alternatives to sugar, yet growing evidence suggests potential long-term health risks. According to the Mayo Clinic, while artificial sweeteners may assist with weight management and blood glucose control, observational studies have linked prolonged consumption to increased risks of cardiovascular disease and overall mortality. Erythritol, a commonly used sugar alcohol produced through fermentation of corn-derived glucose, has recently raised concerns due to possible associations with adverse health outcomes. Although metabolic and cardiovascular effects have been investigated, its impact on neuroinflammation remains unclear. This study examined the effects of erythritol exposure on inflammatory gene expression in BV2 microglial cells derived from Mus musculus as an in vitro model of neuroinflammation. Cells were treated with erythritol, Liposaccharide (LPS), and Phospho-buffered saline (PBS) as positive control and negative controls respectively. 48hrs post-treatment, expression levels of inflammatory genes (TNFA, IL-10, PPP4C, PTGES, PTGS1, PTGS2, and NFKB) were identified using polymerase chain reaction (PCR). The genes PTGES and PTGS1 both showed higher levels of expression control and treated groups. Variations in cell pellet size and RNA concentration may have influenced amplification efficiency and gene expression results. Overall, while erythritol exposure demonstrated potential effects on inflammatory gene transcription, further studies are necessary to determine its role in neuroinflammatory processes. No human participants had been used in this study.
Keywords
Erythritol, Neuroinflammatory, Gene expression, RNA, Microglial
Related Pillar(s)
Study
Erythritol exposure on mouse microglial cells and its effect on inflammatory genes
Wilbur 2nd Floor Corridor, Wilbur Arts Building, Molloy University
Artificial sweeteners are widely consumed as low-calorie alternatives to sugar, yet growing evidence suggests potential long-term health risks. According to the Mayo Clinic, while artificial sweeteners may assist with weight management and blood glucose control, observational studies have linked prolonged consumption to increased risks of cardiovascular disease and overall mortality. Erythritol, a commonly used sugar alcohol produced through fermentation of corn-derived glucose, has recently raised concerns due to possible associations with adverse health outcomes. Although metabolic and cardiovascular effects have been investigated, its impact on neuroinflammation remains unclear. This study examined the effects of erythritol exposure on inflammatory gene expression in BV2 microglial cells derived from Mus musculus as an in vitro model of neuroinflammation. Cells were treated with erythritol, Liposaccharide (LPS), and Phospho-buffered saline (PBS) as positive control and negative controls respectively. 48hrs post-treatment, expression levels of inflammatory genes (TNFA, IL-10, PPP4C, PTGES, PTGS1, PTGS2, and NFKB) were identified using polymerase chain reaction (PCR). The genes PTGES and PTGS1 both showed higher levels of expression control and treated groups. Variations in cell pellet size and RNA concentration may have influenced amplification efficiency and gene expression results. Overall, while erythritol exposure demonstrated potential effects on inflammatory gene transcription, further studies are necessary to determine its role in neuroinflammatory processes. No human participants had been used in this study.
